Market basket: Crepes may sound high-falutin, but that's just not true

Tammy Algood
·2 min read

Crepes have a reputation for being a little intimidating. I think it comes from the fancy presentation they are given, which is nothing short of beautiful. They are actually quite simple to make and should be your next kitchen project.

If you can make pancakes, you can make crepes. Because in essence, that’s what they are. But unlike pancakes, there is no leavening in the batter so they stay nice and thin when cooked rather than puffing up.

Whether your craving is sweet or savory, crepes make a great meal.
Whether your craving is sweet or savory, crepes make a great meal.

Crepe is the French word for pancake. Thanks to being paper thin, they are easily rolled after cooking. I like savory crepes the best and fill them with a variety of cooked meats, vegetables and cheeses. Most are more familiar with the sweet concoctions that are spread with jam and then flambéed with liqueur or brandy. There’s the drama!

For the sweet version, the batter is usually sweetened. The savory ones are typically served with an appropriate sauce. Crepes Suzette is a glamorous dessert that is prepared with an orange sauce and flambéed thanks to the addition of Grand Marnier.

Whether you are making them sweet or savory, the key is to ladle about 3 tablespoons of the batter into a medium-hot skillet that has been brushed with a bit of neutral flavored oil. There are crepe pans, but I just use an 8-inch nonstick skillet and brush it again between batches. Another trick is to use a blender to mix the batter. This mixes the ingredients thoroughly, quickly and with zero lumps.

Then allow the batter to sit for at least 20 minutes before cooking. Some recipes will instruct you to leave it for 30 minutes, but I have found that 20 is perfect. Don’t put it in the refrigerator … just allow it to rest at room temperature while you assemble the filling ingredients.

You asked for it

Reggie Wallace of Cleveland would like to know the best way to keep cooked pancakes warm while finishing the cooking process.

Reggie,

Put the cooked ones on a large baking sheet in a single layer if possible. Then place them in the oven on the low temperature setting of only 200 degrees. There is no need to cover them. Avoid the microwave, which will overcook the pancakes.

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.

This article originally appeared on Nashville Tennessean: Market basket: Crepes may sound high-falutin, but that's just not true